Debbie Kade’s

Cream Puffs

Pastry

1 cup Water

½ cup Butter

1 cup Flour

4 Eggs

1. Heat oven to 400° Fahrenheit.

2. Heat water and butter in a sauce pan and bring mixture to a rolling boil.

3. Stir in flour over low heat and continue stirring until mix forms a ball.

4. Remove from heat.

5. Hand mix in eggs all at one time into sauce pan and continue to mix until smooth.

6. Drop ¼ cupfuls of mixture 3 inches apart onto ungreased baking sheet.

7. Bake 35 to 40 minutes.

8. Cool pastry away from any drafts.

9. Cut off tops of pastry and fill when cool.

Filling

1 cup Whole Milk

1 package of French Vanilla Instant Pudding Mix.

2 cups of chilled Heavy Whipping Cream.

1. Blend pudding mix and milk at low speed.

2. Add chilled cream and beat until stiff peaks form.

3. NOTE: For a stiffer and creamier filling, I use half and half instead of the whole milk.